Ingredients

Big Fat Zero noodles
Squeeze of lime juice
100g chicken breasts
Cherry tomatoes on the vine
1 cup frozen or freshly-shelled peas
A handful of Little Gem lettuce leaves
A Handful of wild rocket
½ handfuls of fresh mint leaves
1 spring onions, very thinly sliced
¼ of a small Avocado, chopped
Black Pepper

Directions

Whisk the lime juice and some pepper together in a shallow dish. Add the chicken breast and Big Fat Zero noodles, turn to coat, then leave to marinate for 15-30 minutes.
Meanwhile, preheat the oven to a medium temperature. Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut into small pieces. Set aside.
Drop the peas into a pan of boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.
Scatter the lettuce, rocket, mint and spring onions over the plate.
Heat a non-stick frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken and Noodles for 6-8 minutes each side, until cooked through. Slice and place on the salad.
Slice the Avocado over the salad. Add the tomatoes and scatter with the peas.​